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Vegetable Stock

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By Betty Crocker Kitchens
Updated Nov 29, 2012
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Try our delicious way to make vegetable stock, then use it in soups, stews and main dishes.

Vegetable Stock

  • Prep Time 20 min
  • Total 1 hr 30 min
  • Servings 8
  • Ingredients 10
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Ingredients

  • 8 cups cold water
  • 6 cups coarsely chopped mild vegetables (bell peppers, carrots, celery, leeks, mushrooms*, potatoes, spinach or zucchini)
  • 1 medium onion, coarsely chopped (1/2 cup)
  • 4 cloves garlic, finely chopped
  • 1/2 cup fresh parsley sprigs
  • 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
  • 2 tablespoons chopped fresh or 2 teaspoons dried thyme leaves
  • 1 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 2 dried bay leaves

Instructions

  • Step 
    1
    In 4-quart Dutch oven or stockpot, mix all ingredients. Heat to boiling; reduce heat. Cover; simmer 1 hour, stirring occasionally.
  • Step 
    2
    Cool about 10 minutes. Strain broth through fine strainer; discard vegetables and seasonings. Use broth immediately, or cover and refrigerate up to 24 hours or freeze up to 6 months. Stir before measuring.

Nutrition

50 Calories
0g Total Fat
1g Protein
11g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Cup
Calories
50
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
380mg
16%
Potassium
290mg
8%
Total Carbohydrate
11g
4%
Dietary Fiber
2g
10%
Sugars
3g
Protein
1g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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